Recipes Side Dishes Sauces Bolognese Sauce

Bolognese Sauce

Bolognese Sauce is rated 5.0 out of 5 by 9.
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Prep Time: 25 minutes
Cook Time: 240 minutes
Servings: 12

Our version of this classic Italian sauce, made with ground beef, pork and pancetta, is easy to prepare in a slow cooker.

Ingredients:

  • 2 Tbs. olive oil
  • 1 1/4 lb. ground beef
  • 1 1/4 lb. ground pork
  • Kosher salt and freshly ground pepper, to taste
  • 4 oz. pancetta, cut into 1/2-inch dice
  • 1 yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 celery stalk, finely diced
  • 5 garlic cloves, minced
  • 1/3 cup tomato paste
  • 1 cup dry red wine
  • 1 cup milk
  • 2 cans (each 28 oz.) whole tomatoes, passed through a food mill
  • 2 bay leaves
  • 1 Parmigiano-Reggiano cheese rind
  • 1 lb. tagliatelle, cooked
  • Grated Parmigiano-Reggiano cheese for serving

Directions:

In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef, pork, salt and pepper and cook until browned, about 12 minutes. Transfer to a paper towel-lined plate. Add the pancetta to the insert and cook until crisp, about 7 minutes. Transfer to a paper towel-lined plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion, carrots and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves, cheese rind, salt and pepper and bring to a simmer.

Place the insert on the slow-cooker base. Cover and cook on high until the sauce thickens, about 3 1/2 hours. Discard the bay leaves and cheese rind. Adjust the seasonings with salt and pepper. Toss the pasta with about 3 cups sauce (reserve the remaining sauce for another use). Serve immediately and pass the grated cheese alongside. Makes 9 cups sauce.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Great Bolognese Sauce I made this receipe for dinner tonight. It was easy to make and tasted great! It makes about 12 cups. I used a LE Crueset pan for the initial cooking and transferred to the crock pot for the 3 hr cooking. I froze the leftover sauce in 2-1/2 cup packages using zip lock bags.
Date published: 2016-11-21
Rated 5 out of 5 by from Our favorite pasta sauce We have been making this sauce for a few years. I follow it fairly exact, sometimes subbing bacon for the pancetta and always using crushed tomatoes. Everyone that has had it has asked for the recipe. I think should make some soon.
Date published: 2016-08-19
Rated 5 out of 5 by from Amazing and delicious This sauce is delicious! Omitted the pancetta and added 1 pound of sweet Italian sausage to the meats. Have made this many times and it never fails to impress...my husband asks for it all the time!
Date published: 2016-07-05
Rated 5 out of 5 by from Absolutely delicious! Found this on Pinterest. I wondered what the fuss was about and now I know. A major step up from my usual spaghetti sauce. I tend to be a vegetable lover so this has a lot of meat in it for me.
Date published: 2016-05-03
Rated 5 out of 5 by from Always a crowd pleaser... I've continued to make this recipe several times over the years, as it's always a success! I disagree with the length of time for prep, as you never get something for nothing. The secret in any sauce is in the prep, as well as the ingredients that go in it. So, it's essential to use quality tomatoes (San Marzano) and a decent red wine for reduction. And let's not forget a good, Italian red to pair it with. What can be better?
Date published: 2015-12-20
Rated 5 out of 5 by from Absolutely Spectacular We made this for dinner last night and it was absolutely amazing. Wonderful richness and tremendous depth of flavor. We tasted both a Chianti and a super Tuscan with it and both worked very well (the super Tuscan was also the wine we used in the recipe). We followed the recipe exactly, although used 1% milk and omitted the olive oil at the beginning. It still came out splendidly. It was a bit thin at the end (perhaps due to our lower-fat milk), so we thickened it to our liking with some arrowroot. It worked perfectly. This is an *authentic* world-class meal that takes no time at all; I don't completely understand other reviewers comments that it takes a long time. All the mise en place and pre-slow-cooker steps took less than an hour. We had it in the slow-cooker on high for approximately 4 hours, and based on how good it was after that duration, I would imagine it only gets better with more time. Next time we will try a few more.
Date published: 2015-06-07
Rated 5 out of 5 by from Great sauce I followed the recipe except I used italian sausage for ground pork and bacon for pancetta (couldn't find any). OMG so good. This sauce takes time to prep so worth it. I also made pasta with Philips pasta maker. There were no left overs!
Date published: 2015-04-20
Rated 5 out of 5 by from Love This Recipe We've made this maybe a dozen times BUT never in the slow cooker. Usually cook in the Le Creuset or a HUGE deep skillet and alter the prep accordingly, and cook for about an hour on the stove. I've read/made many, many Bolognese recipes over the years, but this has become my go-to fave for the proportions, ease, and depth of flavor. I also cheat and use San Marzano crushed tomatoes
Date published: 2014-03-23
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